Anardana and aniseed bread

Oh Lord, grant us enough time to bake and share the recipes! Baking was done, so here is the recipe, only one of so many others done in Warsaw over the last year. The inspiration came through an unusual Indian ingredient, Anardana powder, which is powder of dried pomegranate seeds.  This recipe is shared especially for Mrs Elzbieta and her husband – a professional home baker.

Anardana and aniseed bread
425 g wheat flour
150 g rye flour
100 corn flour
2 Tbsp oil
1 Tbsp Anardana powder
1 tsp aniseed
¾ Tbsp salt
25 g yeast
500 water
1. Mix anardana powder, oil and yeasts with tepid water. Add to all the other ingredients.           
2. Knead the dough until homogeneous and elastic. Form an oblong loaf, cover with a wet cloth and forget for about 2 hours.
3. When the bread doubles the size, put to the hot oven (180°) and bake for about 45 minutes. Check for the hollow sound. Place for another 10 minutes in the oven if necessary. Cool down.

Enjoy the exotic Eastern flavour of this filling bread!


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